Taro is the basis of many Polynesian creation stories and one of the world's oldest food crops. In fact, it is so important that the Polynesians carried it with them on their boats as they migrated across the Pacific Ocean. Every part of the tuber can be eaten, from the leaves to the tuber, and back in the day a healthy taro patch meant a clean and vibrant waterway. This episode dives into the reason taro is such a staple crop, a bit about all the varieties, and why you cannot eat it raw. We chat with Arthur Wierzchos, chef Lance Seeto, and Ryan Nebeker from FoodPrint for more.
Topics covered in this episode:

Min 1:02 : Taro’s role in the creation story of Hawai’i
Min 3:30 : Meet Arthur Wierzchos
Min 4:33 : Why you should never eat taro raw
Min 9:18 : Meet Lance Seeto
Min 11:15 : Different ways of cooking the entire taro plant in the Pacific Islands
Min 13:17 : Challenges to taro cultivation over time
Min 17:11 : Meet Ryan Nebeker
Min 17:48 : The importance of FoodPrint
Min 20:55 : Ways to cultivate taro
Min 21:28 : Why taro can be important in the face of challenges posed by climate change

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Guests: Arthur Wierzchos, Lance Seeto (@lanceseeto), Ryan Nebeker (@foodprintorg)